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Easy Asian Cucumber Salad

A refreshing and crunchy salad made with Persian cucumbers and a tangy-sweet dressing, perfect as a side dish.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Healthy
Calories: 70
Ingredients Method Notes

Ingredients
  

For the salad
  • 5 pieces Persian cucumbers or English cucumbers if Persian are unavailable
  • 1/2 teaspoon salt to taste
  • 1/2 tablespoon sesame oil
  • 3/4 tablespoon light soy sauce
  • 1/2-1 tablespoon sugar adjust to taste
  • 3/4 tablespoon rice vinegar
  • 1 tablespoon chili oil adjust for spiciness
  • 1/2 tablespoon sesame seeds
  • 1/2 tablespoon minced garlic optional

Method
 

Preparation
  1. Rinse the Persian cucumbers and slice one end at an angle to create oval-shaped slices.
  2. Place the sliced cucumbers in a bowl or container and sprinkle with 1/2 teaspoon of salt. Mix well.
  3. Refrigerate the salted cucumbers for at least 20 minutes.
  4. Pour off the excess water, rinse under cold water, and return to the bowl.
Dressing and Mixing
  1. Add the sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and minced garlic to the cucumbers.
  2. Stir everything together until cucumber slices are evenly coated in the dressing.
  3. Serve immediately for the best flavor and texture.

Notes

For a healthier option, try using a sugar substitute. Best enjoyed fresh but can be stored in an airtight container for up to 2 days.